Lamb Chops with Mint Salsa Verde Print Email

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops.

four 1"-thick lamb loin chops (about 1 lb.) or Frenched lamb rib chops
2 TBS plus 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1/2 cup flat-leaf parsley leaves, finely chopped
2 TBS finely chopped fresh tarragon leaves
1 TBS salt-packed capers, soaked, rinsed, drained, and finely chopped
1/4 tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped

Put lamb into a small baking dish, rub with 2 TBS oil, and season with salt and pepper; set aside to let rest for 30 minutes.

Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.

Build a medium-hot fire in a charcoal grill or set gas grill to medium-high heat. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add loin chops and cook, flipping once, until browned and crusty and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.

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